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Nutrition Facts
Serving Size 1 (64g) Recipe makes 16 servings The following items or measurements are not included below: sugar-free maple syrup
Calories 162
Calories from Fat 14		(8%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 147mg		6%
Potassium 135mg		3%
Total Carbohydrate 33.9g		11%
	Dietary Fiber 2.4g	9%
	Sugars 8.5g
Protein 4.3g		8%
detailed view... how is this calculated?

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Rustic Wheat Cinnamon Raisin Bread

Recipe #234351 | 3 hours | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Jun 12, 2007

I looked and looked for a cinnamon raisin bread with wheat flour that wasn't for the ABM and couldn't find one.... so I made my own! Makes a very large loaf or two small loaves. **NOTE** This recipe calls for instant yeast! If you use regular active yeast, you will need to adjust the amount of yeast, your dough will take longer to raise, the water temperature will need to be reduced and method of mixing should include proofing the yeast before adding it to the mixture. Both poor reviews came when reviewer used active yeast - I suggest only using instant yeast unless you are an experienced bread maker (I am not, thus why I use the instant yeast, its much more forgiving).

SERVES 16 (change servings and units)

Ingredients

2 1/2 cups bread flour, plus
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/4 cups water, hot 120-130 degrees
1/4 cup honey
1/4 cup sugar-free maple syrup
3/4 cup raisins
1 tablespoon oil
1 cup wheat flour
1 cup oatmeal

Directions

1
In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt.
2
Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees.
3
Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes.
4
With your mixer on low speed, add wheat flour and oatmeal half a cup at a time. Then add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky.
5
Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary.
6
Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes.
7
Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes.
8
If you like a softer crust, brush tops of loaves with oil.
9
Preheat oven to 375 degrees and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner.
10
Remove bread from pans and cool completely on a wire rack.

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Featured Reviews for This Recipe

From: LifeIsGood

On Dec 23, 2008

This is a wonderful and healthy bread recipe. I loved the crustiness on the outside of the bread and the lovely cinnamon flavoring. I chose to make 2 smaller loaves. The bread was rather dense, but still delicious. Next time, I might let the bread rise longer than the 2 90 min. sessions. Thanks for the healthful and yummy bread!

1 person found this review helpful

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From: Sydney Mike

On Jul 17, 2008

You have a great recipe here, Brooke! Several things I especially like about this ~ the use of honey & whole wheat flour, &, of course, the raisins! Had no trouble at all with any of the preparation, but I will tell you that another time I'll be including some of Bayhill's tips (like the GREAT cinnamon swirl)! Thanks for a keeper of a recipe! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]

1 person found this review helpful

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From: Bayhill

On Jul 13, 2008

Delicious! We loved this hearty, chewy cinnamon raisin bread. The flavor and the texture of this bread was outstanding. I had to use regular maple syrup as I didn't have the sugar-free, and the sweetness of the loaf was perfect. Also, I added 3 TBSP. wheat gluten to help with the volume of the bread (this is something I always do when using whole-grain flours or cereals in yeast bread). My family prefers to have a cinnamon swirl in their raisin bread, so after the 1st rising, I rolled out the dough to a 16"x10" rectangle. I spread some melted butter over the dough and sprinkled the dough evenly with a mixture of cinnamon/sugar. Starting with the 10" side, I rolled the dough up into a loaf shape and sealed the seam by pinching it. I put it in a 9"x5" loaf pan and baked it for about 40 mins. My family loved this bread and gave it 2 huge thumbs up. Brooke, you have a definite winner here. I will be making this often. Thank you for sharing! Made for Zaar Stars Tag Game

3 people found this review helpful

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From: KITTENCAL

On Dec 26, 2008

I made a few minor changes to this recipe, and it turned out really good, didn't have sugar-free maple syrup so I used the regular and reduced the honey to 2 tablespoons, used all purpose flour and increased the yeast to 1 tablespoons for a quicker rise, thanks Brooke!

2 people found this review helpful

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